Syrup Sponge Pudding Food

SYRUP SPONGE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
• In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
• Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
• Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

MICROWAVE SPONGE PUDDING

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
• Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

TREACLE SPONGE

Steps:

• Preheat oven to 200ºC (180ºC Fan). Grease a 1.5l baking dish.
• In a bowl, mix together lemon juice, zest and golden syrup, pour into the bottom of the baking dish so the entire base is covered.
• In another bowl cream the butter, sugar and salt. Beat in the eggs and fold in the flour. Whisk in milk, so the batter has a dropping consistency.
• Pour mixture into baking dish and spread with a wet spoon or spatula. Bake in the oven for 35-40min. Serve warm with custard or ice cream.

GOLDEN SYRUP PUDDING

Steps:

• Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
• Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
• Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
• Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.

STEAMED SYRUP PUDDING

Steps:

• Pudding:.
• Grease a 4 cup pudding basin.
• Sift flour.
• Beat butter and sugar well until creamy in texture.
• Add eggs one at a time beating well between each one.
• Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
• Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
• Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
• When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
• Pour a little of the syrup on slice, then hot custard if having.
• Syrup:.
• Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
• Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.

MICROWAVE SPONGE PUDDING

Steps:

• In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
• Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
• Mix or blend all of the ingredients together until smooth.
• Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.